Do you have a great hot crab dip recipe?!


Question: This dip is a huge hit with everyone who tries it. It's even better with fresh crabmeat, but canned works fine. I took it to a party and every person wanted the recipe. Serve it with blue corn chips. This one will really wow them.

INGREDIENTS
1 (6 ounce) can crabmeat, drained and flaked
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 cups grated Parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned


Answers: This dip is a huge hit with everyone who tries it. It's even better with fresh crabmeat, but canned works fine. I took it to a party and every person wanted the recipe. Serve it with blue corn chips. This one will really wow them.

INGREDIENTS
1 (6 ounce) can crabmeat, drained and flaked
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 cups grated Parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned

One 4-ounce package cream cheese, softened
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon Old Bay seasoning or other seasoned salt
6 ounces fresh or canned lump crabmeat, drained PreparationPreheat the oven to 350°F.
Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.

hot crab dip

Many crab dip recipes call for imitation crabmeat, but there's no place for "krab" here. Only real lump crabmeat makes it taste best. Serve it while it's hot with crackers, bite-size pieces of bread, or veggie sticks. It can also be presented in a bread bowl and served with a tray of fresh broccoli, carrots, zucchini, or crackers.

Servings: Makes 1 1/3 cups.
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Ingredients
One 4-ounce package cream cheese, softened
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon Old Bay seasoning or other seasoned salt
6 ounces fresh or canned lump crabmeat, drained
Preparation
Preheat the oven to 350°F.

Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.

ingredients
1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup crème fra?che
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 pound Manchego cheese, shredded (1 cup)
One 9-ounce jar piquillo peppers, drained and cut into strips
directions
Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fra?che, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego. Spread in an 8-by-11-inch baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil for 5 minutes, or until the cheese is melted and the dip is heated through. Serve hot.

EASY HOT CRAB DIP

1 small onion
1 can crab meat (drained)
1 large package cream cheese

In a food processor, finely chop onion, add cream cheese, pulse to process again.

Add crab meat and quickly process for a few seconds.

Dill weed and paprika may be added for extra color.

Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.

Serve with crackers.

Variation: Shrimp may be used instead of crab.

Crab Dip

1 lb crab meat
1 lg can evaporated milk
2 c croutons
1/2 c finely chopped onion
4 shots Tabasco sauce
1 1/2 c mayonnaise
1/2 c milk

Mix all ingredients together, except for crab meat, and let set in refrigerator for 3 hr. Stir in crab meat and bake in casserole dish at 300 for 1 hr. Serve warm with crackers.

HOT CRAB DIP

8 oz. Philadelphia cream cheese
3 oz. canned crab (or fresh)
Tabasco sauce or hot pepper sauce to taste
1 tbsp. Rose's lime juice
Sourdough bread cut in chunks for dipping

In saucepan on medium temperature, melt cream cheese. When melted, add drained crab meat and stir. Watch so mixture doesn't scorch. Add hot sauce to taste; add lime juice. Cook until bubbling.
Serve mixture in a fondue to keep warm. Dip bread chunks (skewered). You can make as much as you like by keeping equal parts of crab and cream cheese.





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